Green Salad with Chicken and Pecans

Ingredients

• Chicken Breast200 g
• Broccoli1/2 cup (45 g)
• Green Beans1/2 cup (50 g)
• Lettuce1 cup (35 g)
• Pecans5 half (20 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Cut off the ends of the green beans, place in a pot filled with boiling water and add a pinch of salt. Boil for 3 minutes.

2. 2

   Step 2

   Meanwhile, cut the broccoli into small florets and add after 3 minutes.

3. 3

   Step 3

   After 3 more minutes, all the vegetables should be done. Remove and drain.

4. 4

   Step 4

   Separately, heat half of the oil in a pan over medium-high heat. While heating, season the chicken breast with salt and pepper.

5. 5

   Step 5

   Once heated, add to the pan and cook for 4-6 minutes per side over medium heat. If desired, you can cover the pan once the chicken has been flipped.

6. 6

   Step 6

   Remove once desired doneness is reached and cut into strips.

7. 7

   Step 7

   Shred the lettuce.

8. 8

   Step 8

   Season the salad with the remaining oil and lemon juice. Salt and pepper to taste.

9. 9

   Step 9

   Serve the green salad with chicken and pecans.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Green Salad with Chicken and Pecans can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.